Effect of samma (Urtica simensis) leaves flour fortification on physical quality, nutritional composition, and sensory characteristics of wheat bread
| Autor: | Abebaw Teshome Tiruneh, Getnet Mekuria Mengie, Abebaw Ayele Negatu |
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| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Cogent Food & Agriculture, Vol 10, Iss 1 (2024) |
| Druh dokumentu: | article |
| ISSN: | 23311932 2331-1932 |
| DOI: | 10.1080/23311932.2024.2338648 |
| Popis: | AbstractBread is extensively consumed food that could benefit from being supplemented with a variety of nutrients that are lacking. Making bread with samma leaf flour could be one way to combat malnutrition, particularly in regard to shortages in protein and minerals. The current study aimed to fortify wheat bread with samma leaves flour. The samma leaves flour (sun and oven dried) at three fortification levels [5, 10, and 15% (w/w)] were added using factorial experiment and were blended and co-fermented for bread baking using 100% wheat flour as a control. The breads were subjected to analysis of physical properties, proximate composition, minerals, vitamin C, β-carotene contents, and sensory evaluation. The results revealed that wheat bread substituted with samma leaves flour at 5, 10, and 15% showed a significant (p |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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